Crab salad

Crab salad

Ingredients/Components

• chopped celery - 1 c
• salt and pepper to taste - 1 item
• mayonnaise - 1 pt
• can sliced water chestnuts, drained - 1 oz
• frozen peas, thawed - 1 (10
• hard-cooked eggs, sliced - 6 item
• head iceberg lettuce, shredded - 1 item
• roasted slivered almonds - 1/2 c
• Durkee famous sauce - 1/4 c
• crab meat chunks - 5 c
• sweet red onion, sliced and separated into rings - 1 item

How to make crab salad:

Layer lettuce, crab meat, seasoning, sliced eggs, water chestnuts, onions, celery and peas in 9 x 13-inch pan. Combine mayo and Durkee sauce; spread over salad to seal. Cover tightly with foil and refrigerate overnight. Just before serving, toss in large bowl (add more mayo, if needed). Sprinkle with almonds. Makes 8 generous servings.

Recipe categories: Salads, Shellfish, Crab.